Vegetable Curry with Cashews

1 tablespoon ghee
2 garlic cloves, chopped
1/4 teaspoon cayenne
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon turmeric
1-3/4-inch piece ginger, sliced
2 medium eggplants
1 small cauliflower, divided into  florets
2 medium potatoes, diced
4 ounces green beans, chopped
1 fresh green chili, chopped
2 ounces grated coconut
4 ounces boiling water
1 pound tomatoes, skinned and chopped
salt
4 ounces toasted cashews

Heat ghee in large skillet and fry the garlic and spices for 3 to 4 minutes, stirring frequently. Blanch eggplants in boiling water for 4 to 5 minutes. Drain and dice them. Add all the vegetables, including the chili, to the pan. Fry gently for 7 minutes, stirring to mix thoroughly. Dissolve grated coconut in the boiling water and mix with vegetables. Add tomatoes, cover and cook for 20 minutes. Just before serving, stir in toasted cashews and serve over rice.



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